A staple on the pre-Holi grocery list is a bottle of thandai blend or powder — of course, the more dedicated roast their own at home — which is turned into tall steel tumblers brimming with milky goodness. Comprising fennel seeds, melon seeds, poppy seeds, cardamom, almonds, saffron, pista and rose petals, thandai works as a coolant amid festive bingeing. But eateries are giving the beverage a spin by spiking it with vodka, drizzling it on cakes, and infusing it into tarts.

In good spirits